Chocolate-Tini
Ingredients
- 3 tablespoons Vanilla Cream (below) ⓘ
- 3 cups sake
- 1 cup fresh coconut water ⓘ
- 1 1/4 cups chocolate sauce ⓘ
- 3 tablespoons agave nectar
- Mint sprigs, for garnish ⓘ
- 1 cup cashews, soaked 4 hours or more
- 1 cup young coconut meat
- 1/2 cup filtered water ⓘ
- 1/2 cup agave nectar ⓘ
- 2 tablespoons vanilla extract ⓘ
- Seeds of 1/2 vanilla bean, or 2 additional teaspoons vanilla extract ⓘ
- 1/4 teaspoon sea salt ⓘ
Instructions
- For the Chocolate-Tini:
- Make sure the vanilla cream is at room temperature, so that it will blend well with the remaining ingredients.
- In a pitcher or other container, add the vanilla cream to the sake, coconut water, 1 cup of the chocolate sauce, and the agave nectar and mix or shake well to thoroughly combine.
- Shake the liquid over ice in a martini shaker and strain into martini glasses.
- Garnish with a swirl of the remaining 1/4 cup chocolate sauce (this is easiest to do if you put it in a squeeze bottle, or you can drizzle it from a spoon).
- Float a mint sprig in each glass.
- For the vanilla cream:
- In a high-speed blender, blend all the ingredients except the coconut butter/oil until completely smooth.
- With the blender running at low speed, slowly pour in the coconut butter/oil.
- Continue blending until thoroughly incorporated.
- Transfer the vanilla cream to a separate container and refrigerate to chill and set.
Nutrition & Diet Analysis (per serving)
386
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).